A formal Western-style meal starts with the breadbasket and ends with a dessert – creating the first and last impression of the entire restaurant experience for guests. Both of these items are products of the pastry kitchen, usually the more calm and laidback section of a restaurant’s back of house.
As such, pastry chefs and bakers are often categorized as meticulously detail-oriented and organized, quietly working in their back corner playing a supporting role to their colleagues in the hot kitchen – who often receive most of the spotlight.
For the next week, we'll be publishing the seven-part series.
Kim Melvin of Commune Social (Saturday June 18)
Brian Tan of hoF (Sunday June 19)
Lucien Gautier of The Peninsula (Monday June 20)
Harauld Sextus of Shanghai Bakery (Tuesday June 21)
Bobo Lee of BoboLEE Cake (Wednesday June 22)
Cindy Wang of Sugared and Spiced (Thursday June 23)
Sam Xue & Ben Gu of Shanghai Young Bakers Class of 2016 (Friday June 24)
In this story, Dominic Ngai and Betty Richardson speak to some of Shanghai’s makers and bakers, digging deep into different aspects of their work. While industry veterans like Brian Tan (hoF), Kim Melvin (Commune Social) and Lucien Gautier (The Peninsula) share stories from their career and insights on their specialty, budding young talents like Sugared & Spiced blogger and Ferrandi Paris graduate Cindy Wang and students from Shanghai Young Bakers offer a glimpse into the future of China’s growing pastry market.
(Optional: Make yourself a strong cup of espresso and dive into the sweetness.)
0 User Comments